PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES

1. D1.HBS.CL5.10 PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES

2. Subject Elements This unit comprises three Elements: • Update food and beverage knowledge • Advise on menu items • Provide wine advice

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

4. Element 1: Update food and beverage knowledge

5. Update food and beverage knowledge Performance Criteria for this Element are: • Research general information on food and beverage products • Identify information required to fulfil responsibilities of job role • Develop and maintain product knowledge in line with job role and responsibilities • Identify features of specific food and beverages which have potential customer appeal

6. Food and beverage industry The food and beverage industry is a wide ranging industry incorporating many types of establishments: • What types of businesses provide food and beverage service? • What are food and beverage departments in a hotel?

7. Food and beverage industry Food and beverage departments • Restaurants • Bars • Kitchens • Room Service • Mini Bars • Coffee Shops

8. Food and beverage industry Food and beverage departments • Nightclubs • External Catering • Executive Lounges • Bottle Shop Operations

9. Product knowledge ‘Product knowledge’ is at the heart of providing information on food and beverages to customers: • What product knowledge do you need to know? • Where can you find this information?

10. Product knowledge Types of product knowledge • Food knowledge • Beverage knowledge • Venue knowledge • Local area knowledge

11. Sources of food and beverage information • Trade magazines • Feature newspaper articles • Television programs • Food and beverage reference books • Recipes and menus • Internet (continued)

12. Sources of food and beverage information • Wine/food tasting events • Promotional activities • Trade shows • Exhibitions • Food and beverage festivals • Food and cooking demonstrations (continued)

13. Sources of food and beverage information • Chefs, cooks and other food service personnel • Sales representatives • DVDs • Customers • Workplace observations • Own experiences

14. Understanding food knowledge Appetisers Appetisers are menu items offered for guests to eat prior to their main course: • What appetisers are commonly served?

15. Understanding food knowledge Appetisers • Hors d’oeuvres • Canapés • Savouries • Antipasto • Pasta • Tapas • Finger foods • Sandwiches

16. Understanding food knowledge Soups A traditional course on many menus, soups provide low food cost items for many premises: • What soups are commonly served?

17. Understanding food knowledge Soups • Clear soups • Broths • Purées • Cream soups • Bisque

18. Understanding food knowledge Meat, poultry, fish and seafood Staple ingredients can be: • The stand-alone ingredient for a dish • Ingredients in other menu items • What types of meat, poultry, fish and seafood are commonly served?

19. Understanding food knowledge Meat • Beef • Lamb • Veal • Goat • Pork

20. Understanding food knowledge Poultry • Chicken • Turkey • Squab • Pheasant • Duck • Goose

21. Understanding food knowledge Fish • Flat fish • Round fish • Fillets • Whitefish • Oily fish

22. Understanding food knowledge Seafood • Shellfish • Molluscs • Crustaceans • Octopus and squid

23. Understanding food knowledge Desserts Desserts are served after the main course: • What types of desserts are commonly served?

24. Understanding food knowledge Desserts • Cakes • Puddings • Pies, tarts and flans • Fritters • Custards and creams • Prepared fruit • Charlottes

25. Understanding food knowledge Desserts • Bavarois and mousse • Souffle • Sabayon • Meringues • Crepes and omelettes • Sorbets • Ice cream, bombes and parfaits

26. Understanding food knowledge Snacks Snacks are light meals, commonly provided for people who are in a hurry or who are not especially hungry: • What types of snacks are commonly served?

27. Understanding food knowledge Snacks • Hot chips and wedges • Hot dogs • Pies, pasties and sausage rolls • Croissants • Sandwiches and rolls • Baguettes • Hamburgers • Ploughman’s lunch

28. Understanding food knowledge Fruit A growing focus on healthy eating has seen increased uptake of fruit in premises: • What types of fruit items and dishes are commonly served?

29. Understanding food knowledge Fruit • Pieces of fresh fruit • Fresh fruit salad • Tinned fruit • Dried fruit

30. Understanding food knowledge Salads • Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish • They often come with a dressing • What types of salads and dressings are commonly served?

31. Understanding food knowledge Vegetables • What types of vegetables are commonly served? • How are they prepared and served?

32. Understanding food knowledge Specialist cuisine food items Specialist cuisine food items commonly relate to cuisines of various cultures: • What are different cuisines in different countries?

33. Understanding food knowledge Specialist cuisine food items • Offal • Aromatics, flavourings, spices, spice mixes and herbs • Garnishes • Seeds and nuts • Grains, rice and pulses • Fungi • Preserves, condiments and accompaniments

34. Understanding food knowledge Specialist cuisine food items • Fruits, vegetables, flowers and salad items • Aquatic plants such as seaweeds • Specialist cheeses and dairy products • Sweeteners such as palm sugar, honey and glucose • Fats and oils • Bush foods

35. Understanding beverage knowledge Beverages can be alcoholic or non-alcoholic in nature: • What types of beverages exist?

36. Understanding beverage knowledge Wine • Wine is defined as the naturally produced beverage made from the fermented juice of grapes • Wine is a major aspect of beverage service and is routinely served to complement a lunch or evening meal • Wine knowledge will be covered later in this subject

37. Understanding beverage knowledge Spirits Spirits are a popular drink in many bars: • What types of spirits do you know? • Where do they originate from? • What are they served with?

38. Spirits Whisky Whisky is distilled from grain (barley, rye, maize, cereal). Four main ones being: • Scotch • Irish • Bourbon • Rye

39. Spirits Scotch Whisky • Johnnie Walker – red label, blue label, black label, green label and gold label • Ballantines • The Famous Grouse • Teacher’s • Grants • Dewar’s

40. Spirits Scotch Whisky • Black and White • Vat 69 • Chivas Regal • Haig’s Dimple • Glenmorange • Glenlivet • Glenfiddich Single Malt 12 years old

41. Spirits Irish Whisky • Jameson • Paddy’s • Tullamore Dew

42. Spirits American Bourbon and Rye Whiskies • Wild Turkey Kentucky Straight Bourbon Whiskey • Jack Daniels Sour Mash Whiskey • Jim Beam Kentucky Straight Bourbon Whiskey • Cougar Bourbon

43. Spirits Rum • Captain Morgan – spiced gold, dark, deluxe, white and gold • Bundaberg – underproof and overproof, Royal Liqueur, Distillers No 3 • Cougar • Bacardi – white, black and gold

44. Spirits Gin Gin is produced by rectifying a pure spirit with berries and botanical herbs: • Gilbey’s London Dry • Gordon’s

45. Spirits Vodka Is distilled from a base of grain and can come flavoured: • Grey Goose • Karloff • Finlandia • Wyborowa • Smirnoff • Skyy

46. Spirits Brandy Is distilled from grapes: • St Remy • Hardy’s Black Bottle

47. Spirits Cognac The most famous brandy is Cognac made in the Cognac region of France: • Courvoisier • Remy • Napoleon

48. Spirits Service of spirits With spirits, there are several options available to customers: • A standard nip is 30 ml • May be served neat or on ice • May be served with a mixer • Served in a short or long glass • Double nips may be served

49. Spirits Common mixers for spirits • Gin – tonic water • Brandy – dry ginger, cola, lemonade • Whisky – dry ginger, cola • Rum – cola • Vodka – lemonade, orange juice, tomato juice

50. Spirits Other spirits • What other spirits can be served? • Where do they com from? • What are they made from? • What mixers can they be served with?